Prepare the Rice:

• Rinse the sushi rice thoroughly under cold water until the water runs clear.
• Cook the rice according to the package instructions. Once cooked, let it cool slightly.
• In a small bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved. Gently fold this mixture into the warm rice, ensuring an even distribution.

Prepare the Ingredients:

• Slice the smoked salmon into long strips.
• Cut the avocado into thin slices.
• Julienne the cucumber into thin matchstick-sized pieces.

Assemble the Rolls:

• Place a sheet of nori onto a bamboo sushi mat (shiny side down).
• Spread a thin layer of prepared sushi rice over the nori, leaving a small border at the top edge.
• Arrange the smoked salmon, avocado slices, cucumber, and a small dollop of cream cheese (if desired) in a line across the center of the rice.

Roll the Sushi:

• Using the sushi mat, carefully roll the nori and fillings from the bottom, pressing gently as you roll to ensure a tight, uniform roll.
• Once you reach the top edge, dampen it slightly with water and press to seal the roll.

Slice and Serve:

• Using a sharp knife, slice the roll into bite-sized pieces.
• Serve with soy sauce, wasabi, and pickled ginger on the side.